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| HOT CRAB DIP | |
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1/2 lb. crabmeat 1 (8 oz.) pkg. cream cheese, softened 1/2 cup dairy sour cream 2 tbsp. salad dressing (I use Miracle Whip) 1 tbsp. lemon juice 1 1/4 tsp. Worcestershire sauce 1/2 tsp. dry mustard approx. 1 tbsp. milk 1/4 cup cheddar cheese, grated paprika Remove cartilage from crabmeat. In large bowl mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce and mustard until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crabmeat into cream cheese mixture. Pour into 1-quart casserole. Top with remaining cheese. Sprinkle with paprika. Bake at 325°F until bubbly and slightly brown on top (about 30 minutes). Serve with crackers. Makes about 4 cups. | |
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recipe reviews #46388
Elana (Maryland) says:
This is the best crab dip I have had. When ever I make it, people try to hide it so noone else gets any. I changed it a little by adding extra cheese in the dip and mixing Old Bay into the dip and sprinkling it on top. I would 100% recommend this recipe.
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